How To Cook A Perfect Roast Chicken, by Nick's Kitchen on YouTube. 10 min 49 s.
- Video length
- 10 min 49 s
- Time to do it
- 1 hour 30 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Heat your oven to 200°C (400°F) with a rack in the middle. Take the chicken out of the fridge 30 minutes before cooking so it roasts more evenly.
Pat the chicken dry inside and out with paper towels. Dry skin is what turns golden and crisp, so take an extra minute here.
Rub the bird all over with oil or soft butter. Season it well with salt and pepper inside the cavity and over the skin.
Tie the legs together with kitchen twine and tuck the wing tips under the body. This keeps the shape neat and the breast juicy.
Set the chicken breast side up in a roasting pan, on a rack or on a bed of chopped onion, carrot and potato so it sits above the juices.
Roast for about 1 hour 15 minutes for a 1.8 kg bird, spooning the pan juices over it once or twice.
Check the thickest part of the thigh with a meat thermometer. It is done at 74°C (165°F), and the juices should run clear.
Lift the chicken onto a board, cover it loosely with foil and rest it for 15 minutes. Resting keeps the meat juicy and makes carving easier.
Carve by cutting off the legs and thighs at the joint, then slicing the breast against the grain. Spoon the pan juices over the meat.
Tips and common mistakes
Do not rinse raw chicken under the tap, because splashing water spreads bacteria around your sink.
Salt the skin a few hours ahead and leave the bird uncovered in the fridge for extra crisp skin.
If the skin browns too fast, tent the chicken loosely with foil and keep roasting.
Wash your hands, board and knife with hot soapy water after handling raw chicken.
Questions
How long does a roast chicken take?
Allow about 20 minutes per 450 g (1 lb) at 200°C (400°F), plus 15 minutes resting. Check the thigh with a thermometer instead of guessing.
Should I cover the chicken with foil?
Not at the start. Cover it only if the skin is browning too quickly, and uncover it for the last 15 minutes.
Can I stuff the chicken?
Yes, but pack it loosely and expect a longer cook. The stuffing also needs to reach 74°C (165°F), so many cooks bake it in a separate dish.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
